Another family favorite and definitely one of my favorite dishes, I could eat it all by myself...but I just cannot hold that much! HA! This is a truly delicious dish and can be used as a main dish with salad and rolls or as a side dish with chicken 'n dumplings, collard greens and southern fried cornbread just like I made yesterday! LOL I hope you like it as much as we do! Please let me know what you think when you make it!
Mix and bake cornbread as directed on packages but use 3 eggs instead of 2. While baking, continue as below.
Add butter to large saucepan on medium heat. Add squash, zucchini, onion, celery in layers with salt and pepper sprinkled between layers. Put lid on and steam, stirring occasionally until tender and juicy.
Crumble cooled cornbread in large bowl. Mix Cream of Chicken Soup into squash mixture and add all to cornbread. Mix well and add chicken broth as needed to make mixture moist.
Season with poultry seasoning, salt and pepper to taste. Pour into large baking dish and bake at 400 degrees until browned.
Chef's Note: To make enough for just 2 or 3 people, use only one cornbread package and half of the other ingredients. If you prefer, you can just use yellow squash.